submitted by Melissa Hunt
Turkey Breast-approx. 6.5 lbs
Brine:
2 jalapenos, minced w/ seeds
2 oranges, sliced
1 cup onion, chopped
1 cup brown sugar
1 cup Kosher salt
3/4 cup fresh orange juice
1 cup fresh lemon juice
1/4 cup cilantro leaves
2 TB chopped garlic
1 TB chili powder
1 TB cumin
1 tsp dried oregano
1 tsp vegetable oil
1 TB Emeril's Original Essence (found by spices)
1) Put turkey in colander. Rinse. Pat dry.
2) Combine everything except oil and essence with one gallon water in glass bowl. Stir to dissolve sugar and salt.
3) Place turkey in 2 gallon Ziploc bag with brine. Refrigerate between 12-24 hours. Turn occasionally.
4) Bake at 375 degrees. Remove turkey, put in roasting pan, breast side up. Pat dry with paper towels. Top with oil. Sprinkle with Emeril's Essence. Roast till internal temperature is 165 degrees, about 1 hour and 45 minutes. Let stand 15 minutes before carving.
Sunday, November 11, 2007
Broccoli Salad
submitted by Stacie McCraw
10 slices bacon
1 head broccoli cut into pieces
1/4 cup red onion chopped
1/2 cup raisins (or dried cranberries)
3 TB white vinegar
2 TB white sugar
1 cup mayo
1 cup sunflower seeds
1/2 cup grated cheddar cheese
Brown bacon, crumble set aside. In bowl combine broccoli, onion and raisins. In a separate bowl whisk vinegar, sugar and mayo. Pour in broccoli mixture and toss until well mixed. Refrigerate for 2 hours. Before serving toss bacon, sunflower seeds and cheese.
10 slices bacon
1 head broccoli cut into pieces
1/4 cup red onion chopped
1/2 cup raisins (or dried cranberries)
3 TB white vinegar
2 TB white sugar
1 cup mayo
1 cup sunflower seeds
1/2 cup grated cheddar cheese
Brown bacon, crumble set aside. In bowl combine broccoli, onion and raisins. In a separate bowl whisk vinegar, sugar and mayo. Pour in broccoli mixture and toss until well mixed. Refrigerate for 2 hours. Before serving toss bacon, sunflower seeds and cheese.
Carrot Pudding
submitted by Jean Esplin (Carol Esplin's recipe)
PUDDING:
1 cup sugar
1 cup shortening
1 cup grated carrots
1 cup grated potatoes
2 cups flour
1 cup raisins
nuts (as desired, I used about 3/4 cup)
1 tsp soda dissolved in hot water (about 1 tsp)
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
Cream shortening and sugar, add other ingredients. Steam for 3 hours.
(I put in empty no. 10 can, cover with aluminum foil, cut a couple of slits in the foil and steam in a larger pan with a lid on for the 3 hours.)
SAUCE:
Caramelize 2 cups sugar (if you have not done this before-be careful-stir constantly while the sugar caramelizes).
Add 2 cups of hot water-be careful-this will really steam.
Add cube of butter.
Thicken with corn starch.
PUDDING:
1 cup sugar
1 cup shortening
1 cup grated carrots
1 cup grated potatoes
2 cups flour
1 cup raisins
nuts (as desired, I used about 3/4 cup)
1 tsp soda dissolved in hot water (about 1 tsp)
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
Cream shortening and sugar, add other ingredients. Steam for 3 hours.
(I put in empty no. 10 can, cover with aluminum foil, cut a couple of slits in the foil and steam in a larger pan with a lid on for the 3 hours.)
SAUCE:
Caramelize 2 cups sugar (if you have not done this before-be careful-stir constantly while the sugar caramelizes).
Add 2 cups of hot water-be careful-this will really steam.
Add cube of butter.
Thicken with corn starch.
Dori's Crescent Rolls
submitted by Kelley Dalley
2 cups hot water
1/2 cups sugar
3 eggs
6-7 cup flour
1/2 cups shortening
1 tsp salt
2 T. yeast
Mix together: water, sugar, shortening and salt. Add and mix eggs well. Add yeast and slowly, add the flour until dough comes clean off the sides of the bowl. Let raise until doubled. Split dough in half and form 2 balls. Roll out on a greased counter top to form a circle. Cut each into 16 triangles with a pizza cutter. Flatten each triangle and roll starting with wide end and roll toward point. Bake on a cookie sheet at 400 degrees for 10 minutes. Brush tops of HOT rolls with melted butter.
2 cups hot water
1/2 cups sugar
3 eggs
6-7 cup flour
1/2 cups shortening
1 tsp salt
2 T. yeast
Mix together: water, sugar, shortening and salt. Add and mix eggs well. Add yeast and slowly, add the flour until dough comes clean off the sides of the bowl. Let raise until doubled. Split dough in half and form 2 balls. Roll out on a greased counter top to form a circle. Cut each into 16 triangles with a pizza cutter. Flatten each triangle and roll starting with wide end and roll toward point. Bake on a cookie sheet at 400 degrees for 10 minutes. Brush tops of HOT rolls with melted butter.
Apple Mallow Yam Yums
submitted by DeAnn Thatcher
2 apples, sliced
1/3 cup chopped pecans
1/2 cup brown sugar, packed
1/2 tsp cinnamon
2- 17 oz. cans yams, drained
1/4 cup butter
2 cups mini-marshmallows
Toss apples and nuts with brown sugar and cinnamon. Alternate layers of apples and yams in 1 1/2 qt. casserole dish. Dot with butter. Cover and bake at 350 for 35-40 minutes. Sprinkle with marshmallows and brown.
2 apples, sliced
1/3 cup chopped pecans
1/2 cup brown sugar, packed
1/2 tsp cinnamon
2- 17 oz. cans yams, drained
1/4 cup butter
2 cups mini-marshmallows
Toss apples and nuts with brown sugar and cinnamon. Alternate layers of apples and yams in 1 1/2 qt. casserole dish. Dot with butter. Cover and bake at 350 for 35-40 minutes. Sprinkle with marshmallows and brown.
Apple & Sausage Stuffing
submitted by Diane Fullmer
1/2 lb. sausage- regular or spicy Italian
1 box stuffing mix
1 apple, chopped (red or whatever you have)
1/2 cup sour cream
1 stalk of celery chopped
1 clove garlic diced or 1/2 tsp. garlic powder
1/2 cup chopped yellow onion
1 egg
1/4 cup chopped walnuts
2 Tbsp butter or margarine
Make stuffing according to directions on package. While it is setting for the 5 minutes brown sausage and rinse. Put sausage in with the stuffing. Saute onions, apples, and celery in butter or margarine until tender. Add to stuffing along with rest of ingredients. Put in a buttered Casserole dish and bake at 350 for 30-40 minuets or until hot clear through.
1/2 lb. sausage- regular or spicy Italian
1 box stuffing mix
1 apple, chopped (red or whatever you have)
1/2 cup sour cream
1 stalk of celery chopped
1 clove garlic diced or 1/2 tsp. garlic powder
1/2 cup chopped yellow onion
1 egg
1/4 cup chopped walnuts
2 Tbsp butter or margarine
Make stuffing according to directions on package. While it is setting for the 5 minutes brown sausage and rinse. Put sausage in with the stuffing. Saute onions, apples, and celery in butter or margarine until tender. Add to stuffing along with rest of ingredients. Put in a buttered Casserole dish and bake at 350 for 30-40 minuets or until hot clear through.
Thanksgiving Dill Pickles
submitted by Lisa Esplin
Mustard Seed
Alum
Garlic
Vinegar
Salt
Cucumbers
Wash jars, put 1 tsp mustard seed, 1/4 tsp alum, 1 garlic button, dill flower and stem in jar. Wash cucumbers, pack them into jars. Cover with the following liquid which has been boiled for 5 minutes: 1 c. vinegar, 1/4 c. salt, 3 c. water, and some dill weed. Pour over cucumbers, water bath or steam can 10 minutes. Seal. Do not serve until Thanksgiving Day, this gives time for the cucumbers to "pickle".
Mustard Seed
Alum
Garlic
Vinegar
Salt
Cucumbers
Wash jars, put 1 tsp mustard seed, 1/4 tsp alum, 1 garlic button, dill flower and stem in jar. Wash cucumbers, pack them into jars. Cover with the following liquid which has been boiled for 5 minutes: 1 c. vinegar, 1/4 c. salt, 3 c. water, and some dill weed. Pour over cucumbers, water bath or steam can 10 minutes. Seal. Do not serve until Thanksgiving Day, this gives time for the cucumbers to "pickle".
Pickle Appetizer
submitted by Mandee VanOrden
pickles
cream cheese
sliced ham
Squish cream cheese around pickles. Wrap with ham. Slice and serve.
Pickles from the refrigerator section are best. Have ham slice thick enough that it won't tear too easily.
pickles
cream cheese
sliced ham
Squish cream cheese around pickles. Wrap with ham. Slice and serve.
Pickles from the refrigerator section are best. Have ham slice thick enough that it won't tear too easily.
Delicious Pie Crust
submitted by Michelle Anderson
6 cups flour
1 cube butter
2 cups Crisco
1/8 tsp baking soda
1 cup buttermilk
2 TBS canola oil
Cut the Crisco and butter into the flour mixture. Add buttermilk and oil. Stir until combined. Makes 7 shells. Pie dough freezes really well.
6 cups flour
1 cube butter
2 cups Crisco
1/8 tsp baking soda
1 cup buttermilk
2 TBS canola oil
Cut the Crisco and butter into the flour mixture. Add buttermilk and oil. Stir until combined. Makes 7 shells. Pie dough freezes really well.
Cranberry Set Salad
submitted by Erica Jones
1- 6 oz. pkg cherry flavored gelatin
2 cups hot water
2 cups ice cubes
Combine gelatin & hot water, stir until gelatin is dissolved. Cool with ice. Chill. When partially set add:
1- 16 oz. can jellied whole berry cranberry sauce
1/4 tsp salt
1/2 cup sugar
Whip cranberry mixture until smooth and add:
1 large apple, diced
1/2 cup walnuts, chopped
1 small can crushed pineapple, undrained
Chill until set. Serve with whipped topping.
1- 6 oz. pkg cherry flavored gelatin
2 cups hot water
2 cups ice cubes
Combine gelatin & hot water, stir until gelatin is dissolved. Cool with ice. Chill. When partially set add:
1- 16 oz. can jellied whole berry cranberry sauce
1/4 tsp salt
1/2 cup sugar
Whip cranberry mixture until smooth and add:
1 large apple, diced
1/2 cup walnuts, chopped
1 small can crushed pineapple, undrained
Chill until set. Serve with whipped topping.
Pumpkin Dump Cake
submitted by Donna Mickelson
1- 29 oz. can pumpkin
1- 12 oz. can evaporated milk
3 eggs
1 cup sugar
1 tsp salt
3 tsp cinnamon
1 box yellow cake mix
1 cup chopped pecans or walnuts
3/4 cup melted margarine
Preheat oven to 350 degrees. Mix first six ingredients until well blended, pour into 9x13 greased pan. Sprinkle cake mix on top and cover with chopped nuts. Pour melted margarine over top. Bake 55 minutes.
1- 29 oz. can pumpkin
1- 12 oz. can evaporated milk
3 eggs
1 cup sugar
1 tsp salt
3 tsp cinnamon
1 box yellow cake mix
1 cup chopped pecans or walnuts
3/4 cup melted margarine
Preheat oven to 350 degrees. Mix first six ingredients until well blended, pour into 9x13 greased pan. Sprinkle cake mix on top and cover with chopped nuts. Pour melted margarine over top. Bake 55 minutes.
Pumpkin Brownies
submitted by Joy Anderson
1 2/3 cups sugar
4 eggs
1 cup oil
2 cups pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1 tsp soda
Mix sugar, eggs, oil, and pumpkin until fluffy. Add remaining ingredients and mix well. Bake at 350 for 25-30 minutes
1 2/3 cups sugar
4 eggs
1 cup oil
2 cups pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1 tsp soda
Mix sugar, eggs, oil, and pumpkin until fluffy. Add remaining ingredients and mix well. Bake at 350 for 25-30 minutes
Lemon-Lime Poppy Seed Cake
submitted by Sandra Shelley
1 pkg yellow cake mix
1 pkg instant vanilla pudding mix
1/4 cup poppy seeds
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup lemon juice
1/4 cup lime juice
In a large mixing bowl, combine the first eight ingredients. Beat on low for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 in fluted tube pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth; drizzle over cake.
1 pkg yellow cake mix
1 pkg instant vanilla pudding mix
1/4 cup poppy seeds
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup lemon juice
1/4 cup lime juice
Glaze:
1 3/4 cups confectioners sugar
2 TB lemon juice
2 TB lime juice
In a large mixing bowl, combine the first eight ingredients. Beat on low for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 in fluted tube pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth; drizzle over cake.
Bean Dip
submitted by Cami Thatcher
2 pkgs cream cheese
1 can refried beans
1 can green chiles
2 cups grated cheese
Mix and warm through.
2 pkgs cream cheese
1 can refried beans
1 can green chiles
2 cups grated cheese
Mix and warm through.
Pretzel Salad
submitted by Jean Korth
First Layer:
2 cups coarsely crushed pretzels
2 tsp sugar
3/4 cup melted margarine
Second Layer:
1 8-oz pkg cream cheese
1 cup powdered sugar
1 8-oz non-dairy whipped topping
Third Layer:
1 6-oz pkg strawberry gelatin
2 cups boiling water
2 10-oz pkgs frozen strawberries
Preheat oven to 400 degrees. Put first layer in a 9x13 pan and bake for 8 minutes. Cool. Beat sugar into softened cream cheese and stir into non-dairy whipped topping. Spread over cool pretzel layer. Mix together third layer and set aside for 10 minutes. Pour over top of second layer. Refrigerate. 12 servings.
First Layer:
2 cups coarsely crushed pretzels
2 tsp sugar
3/4 cup melted margarine
Second Layer:
1 8-oz pkg cream cheese
1 cup powdered sugar
1 8-oz non-dairy whipped topping
Third Layer:
1 6-oz pkg strawberry gelatin
2 cups boiling water
2 10-oz pkgs frozen strawberries
Preheat oven to 400 degrees. Put first layer in a 9x13 pan and bake for 8 minutes. Cool. Beat sugar into softened cream cheese and stir into non-dairy whipped topping. Spread over cool pretzel layer. Mix together third layer and set aside for 10 minutes. Pour over top of second layer. Refrigerate. 12 servings.
Thursday, October 11, 2007
Apple Spice Loaf
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1-1/2 cups sugar
3 eggs
1/2 cup vegetable oil
1/2 cup sour milk
2 cups apples, peeled and grated
1/2 cup chopped nuts
1 tsp vanilla
In a large mixing bowl, sift the dry ingredients and mix together. Make a well in the center and add eggs, oil, and sour milk; mix well. Blend in apples, nuts, and vanilla. Pour batter into 2 greased 9"x5"x3" loaf pans and bake at 325 for 55-60 minutes. Remove from pans and cool on rack. Servings: 2 loaves. Prep time: 1-1/4 hours.
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1-1/2 cups sugar
3 eggs
1/2 cup vegetable oil
1/2 cup sour milk
2 cups apples, peeled and grated
1/2 cup chopped nuts
1 tsp vanilla
In a large mixing bowl, sift the dry ingredients and mix together. Make a well in the center and add eggs, oil, and sour milk; mix well. Blend in apples, nuts, and vanilla. Pour batter into 2 greased 9"x5"x3" loaf pans and bake at 325 for 55-60 minutes. Remove from pans and cool on rack. Servings: 2 loaves. Prep time: 1-1/4 hours.
Lemon Apple Oat Muffins
1 egg
1/2 cup milk
1/4 cup vegetable oil
2 Tbls bottled lemon juice
3/4 cups quick cooking oats
1-14 cups unsifted flour
1/2 cup firmly packed brown sugar
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup finely chopped baking apple (about 1 medium)
Lemon Icing:
1/2 cup powdered sugar
1 Tbs lemon juice
1 Tbs melted butter or margarine
Preheat oven to 400F. In a medium bowl, beat egg. Stir in milk, oil and then lemon juice. Add oats; mix well. Combine flour, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Add to oats mixture with apples and nuts. Mix only until moistened. (Batter will be very thick.) Spoon into muffin cups that are greased or lined with paper cups. Bake for 20 min. or until golden.
Make frosting by combining powdered sugar, lemon juice, and butter. Spoon over hot muffins. Remove from tins. Makes about 1 dozen.
1/2 cup milk
1/4 cup vegetable oil
2 Tbls bottled lemon juice
3/4 cups quick cooking oats
1-14 cups unsifted flour
1/2 cup firmly packed brown sugar
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup finely chopped baking apple (about 1 medium)
Lemon Icing:
1/2 cup powdered sugar
1 Tbs lemon juice
1 Tbs melted butter or margarine
Preheat oven to 400F. In a medium bowl, beat egg. Stir in milk, oil and then lemon juice. Add oats; mix well. Combine flour, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Add to oats mixture with apples and nuts. Mix only until moistened. (Batter will be very thick.) Spoon into muffin cups that are greased or lined with paper cups. Bake for 20 min. or until golden.
Make frosting by combining powdered sugar, lemon juice, and butter. Spoon over hot muffins. Remove from tins. Makes about 1 dozen.
Refreshing Apple Salad
submitted by Lisa Esplin, Michelle Anderson, and Georgia Anderson
Mix together:
chopped apples
chopped celery
chopped walnuts
Sauce:
whipped cream
1 Tbs orange juice
Toss in Craisins. Chill. Serve. Yummy!
Mix together:
chopped apples
chopped celery
chopped walnuts
Sauce:
whipped cream
1 Tbs orange juice
Toss in Craisins. Chill. Serve. Yummy!
Carmel Apple Crepes
submitted by Mandee VanOrden
CREPES:
3/4 c. flour
1/3 c. milk
1/3 c. water
2 eggs
2 TBS sugar
4 tsp cooking oil
Place all ingredients in blender and mix until smooth. You may need to scrape the sides.
Heat a lightly oiled griddle or frying pan over medium high heat. Remove from heat and pour or scoop the batter onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly. Place back on burner and cook the crepe for about 2 minutes, or until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
SAUCE:
1 c. packed brown sugar
4 tsp cornstarch
1 c. whipping cream
2 TBS apple juice
1 TBS butter
2 c. thinly sliced apples
In large sauce pan mix all ingredients. (You may want to mix cornstarch into whipping cream so it does not clump.) Cook over medium heat until thick and bubbly and cook two minutes more.
Serve crepes with sauce rolled up inside or flat with sauce spooned on top. Optional: top with whip cream or sprinkle with powdered sugar.
CREPES:
3/4 c. flour
1/3 c. milk
1/3 c. water
2 eggs
2 TBS sugar
4 tsp cooking oil
Place all ingredients in blender and mix until smooth. You may need to scrape the sides.
Heat a lightly oiled griddle or frying pan over medium high heat. Remove from heat and pour or scoop the batter onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly. Place back on burner and cook the crepe for about 2 minutes, or until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
SAUCE:
1 c. packed brown sugar
4 tsp cornstarch
1 c. whipping cream
2 TBS apple juice
1 TBS butter
2 c. thinly sliced apples
In large sauce pan mix all ingredients. (You may want to mix cornstarch into whipping cream so it does not clump.) Cook over medium heat until thick and bubbly and cook two minutes more.
Serve crepes with sauce rolled up inside or flat with sauce spooned on top. Optional: top with whip cream or sprinkle with powdered sugar.
Apples, Debbie Dip
8 oz softened cream cheese
1/4 cup brown sugar
1/2 cup chopped salted peanuts
1/4 cup white sugar
1 tsp vanilla
Beat together cream cheese, sugars and vanilla. Stir in peanuts. Use as a dip for fresh apple slices.
1/4 cup brown sugar
1/2 cup chopped salted peanuts
1/4 cup white sugar
1 tsp vanilla
Beat together cream cheese, sugars and vanilla. Stir in peanuts. Use as a dip for fresh apple slices.
Sunday, September 30, 2007
Stupid Cookies
submitted by Janae, Lori, Janeil Albertson
1 cup light Karo syrup
1 cup sugar
1 cup smooth peanut butter
1 bag Frito lays corn chips
Add first 3 ingredients in pan and bring to boil. Boil for 1 minute, add Fritos and stir. Drop on wax paper lined cookie sheet.
1 cup light Karo syrup
1 cup sugar
1 cup smooth peanut butter
1 bag Frito lays corn chips
Add first 3 ingredients in pan and bring to boil. Boil for 1 minute, add Fritos and stir. Drop on wax paper lined cookie sheet.
Coleslaw Salad
submitted by Melissa Hunt
1 pkg coleslaw
1-2 Grannysmith apples
Dressing:
1 cup mayo
1/2 cup sugar
2 Tbs vinegar
Mix and pour over the salad. Salt and pepper to taste.
1 pkg coleslaw
1-2 Grannysmith apples
Dressing:
1 cup mayo
1/2 cup sugar
2 Tbs vinegar
Mix and pour over the salad. Salt and pepper to taste.
Fudge Bars
submitted by Diane Fullmer
1 yellow cake mix
1 egg
1 cube butter or margarine
1/2 bag chocolate chips
1/2 can sweetened condensed milk
1/4-1/3 cup nuts chopped
Mix cake mix, egg, and butter in a bowl until well mixed. Spread 2/3 of mixture in a greased 9x13 cake pan. Melt chocolate chips and condensed milk in a bowl in microwave or in a pan on the stove until melted. Spread on top of cake mix. Crumble rest of cake mix on top and sprinkle with nuts. Bake 350 degrees 20-22 minutes or until lightly browned. Let cool and cut into squares.
1 yellow cake mix
1 egg
1 cube butter or margarine
1/2 bag chocolate chips
1/2 can sweetened condensed milk
1/4-1/3 cup nuts chopped
Mix cake mix, egg, and butter in a bowl until well mixed. Spread 2/3 of mixture in a greased 9x13 cake pan. Melt chocolate chips and condensed milk in a bowl in microwave or in a pan on the stove until melted. Spread on top of cake mix. Crumble rest of cake mix on top and sprinkle with nuts. Bake 350 degrees 20-22 minutes or until lightly browned. Let cool and cut into squares.
Aunt Linda's Chicken Salad
submitted by Michelle Anderson
4 chicken breasts (cooked and chopped)
1 cup celery, chopped
3 Tbs onion, chopped
10 oz crushed pineapple
1/2 cup slivered almonds
1 cup grapes (red seedless, halved)
1 1/2 cups mayonnaise
2 Tbs soy sauce
Combine mayo and soy sauce. Toss over other ingredients. Chill. Can refrigerate for several days. Serve on rolls or alone.
4 chicken breasts (cooked and chopped)
1 cup celery, chopped
3 Tbs onion, chopped
10 oz crushed pineapple
1/2 cup slivered almonds
1 cup grapes (red seedless, halved)
1 1/2 cups mayonnaise
2 Tbs soy sauce
Combine mayo and soy sauce. Toss over other ingredients. Chill. Can refrigerate for several days. Serve on rolls or alone.
Trail Mix
submitted by Tammy Going
dried bananas (optional)
dried cranberries (optional)
raisins
peanuts
cashews
almonds
sunflower seeds
M&M's/chocolate chips
Mix all together and enjoy. You can use the unsalted if you don't want all the salt. Put in what the family will eat.
dried bananas (optional)
dried cranberries (optional)
raisins
peanuts
cashews
almonds
sunflower seeds
M&M's/chocolate chips
Mix all together and enjoy. You can use the unsalted if you don't want all the salt. Put in what the family will eat.
Granola (Michelle's)
submitted by Lisa Esplin
5 cups oats
1 cup almond slivers
1 cup chopped pecans
1 cup chopped walnuts
1 cup sesame seeds
1 cup wheat germ
2 cups dry coconut
1 cup sunflower seeds
1 cup canola oil
1 1/2 cups honey
1 cup craisins
(1 cup rice crispies)
Mix dry ingredients (not including craisins or other fruit). Mix oil and honey and warm in microwave for approximately 2 minutes. Pour oil/honey mixture over dry ingredients and mix thoroughly. Spread on 2 cookie sheets and bake at 325 degrees for 20 minutes. Stir, add craisins, cool, break up.
5 cups oats
1 cup almond slivers
1 cup chopped pecans
1 cup chopped walnuts
1 cup sesame seeds
1 cup wheat germ
2 cups dry coconut
1 cup sunflower seeds
1 cup canola oil
1 1/2 cups honey
1 cup craisins
(1 cup rice crispies)
Mix dry ingredients (not including craisins or other fruit). Mix oil and honey and warm in microwave for approximately 2 minutes. Pour oil/honey mixture over dry ingredients and mix thoroughly. Spread on 2 cookie sheets and bake at 325 degrees for 20 minutes. Stir, add craisins, cool, break up.
Chicken Salad Sandwich
submitted by Donna Mickelson
4 boneless skinless chicken breast halves, cooked & shredded
1 cup chopped celery
3/4 cup mayonnaise
1/4 cup green onions
poultry seasoning
4 sandwich rolls, split
leaf lettuce
Mix chicken, celery, mayonnaise, green onions and poultry seasoning. Fill rolls with lettuce and chicken mixture.
Optional: I added sage, creole seasoning, a little salt and fresh ground pepper.
4 boneless skinless chicken breast halves, cooked & shredded
1 cup chopped celery
3/4 cup mayonnaise
1/4 cup green onions
poultry seasoning
4 sandwich rolls, split
leaf lettuce
Mix chicken, celery, mayonnaise, green onions and poultry seasoning. Fill rolls with lettuce and chicken mixture.
Optional: I added sage, creole seasoning, a little salt and fresh ground pepper.
1st Prize Applesauce Cake & Spice Sauce
submitted by DeAnn Thatcher
CAKE:
Combine in large bowl:
4 cups flour
4 tsp baking soda
1 1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2 Tbs baking cocoa
Combine in medium bowl:
1 cup oil
2 cups sugar
Heat in saucepan:
3 cups unsweetened applesauce
Stir together ingredients in large bowl. Stir together ingredients in medium bowl. Heat applesauce to very warm, stirring often. Remove from heat and pour into oil and sugar mixture, stirring until well blended and sugar has dissolved. Pour sugar mixture into flour mixture, blend until all dry ingredients have been absorbed. Pour into a greased and floured 9x13 baking dish. Bake at 350 degrees for 50 minutes.
SPICE SAUCE:
Combine:
1 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
3 Tbs cornstarch
Saucepan:
2 cups boiling water
Add last:
1/3 cup butter
2 tsp vanilla
Stir together dry ingredients, pour into boiling water and cook for 5 minutes, stirring constantly. Remove from heat and add butter and vanilla, until well blended. Serve on warm or cooled applesauce cake.
CAKE:
Combine in large bowl:
4 cups flour
4 tsp baking soda
1 1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2 Tbs baking cocoa
Combine in medium bowl:
1 cup oil
2 cups sugar
Heat in saucepan:
3 cups unsweetened applesauce
Stir together ingredients in large bowl. Stir together ingredients in medium bowl. Heat applesauce to very warm, stirring often. Remove from heat and pour into oil and sugar mixture, stirring until well blended and sugar has dissolved. Pour sugar mixture into flour mixture, blend until all dry ingredients have been absorbed. Pour into a greased and floured 9x13 baking dish. Bake at 350 degrees for 50 minutes.
SPICE SAUCE:
Combine:
1 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
3 Tbs cornstarch
Saucepan:
2 cups boiling water
Add last:
1/3 cup butter
2 tsp vanilla
Stir together dry ingredients, pour into boiling water and cook for 5 minutes, stirring constantly. Remove from heat and add butter and vanilla, until well blended. Serve on warm or cooled applesauce cake.
Whole Wheat Tortilla Wrap
submitted by Jean Korth
Combine:
1 cup (8 oz) light cream cheese
2 Tbs Dijon mustard spread
1 Tbs honey
1 1/2 cups lettuce, sliced
1 large tomato, seeded and diced
1 medium green bell pepper, diced
6 8-inch whole wheat tortillas
8 oz thinly sliced deli ham
3/4 cup shredded Swiss cheese
6 slices bacon crispy cooked, drained and crumbled
Combined first three ingredients.Put scoop of cream cheese mixture on each tortilla and spread not quite to edge. Put about three slices of ham, 1/4 cup of lettuce and about 1/8 cup of cheese on each tortilla and top evenly withe tomato, pepper and crumbled bacon. Start from one side and roll up.
Combine:
1 cup (8 oz) light cream cheese
2 Tbs Dijon mustard spread
1 Tbs honey
1 1/2 cups lettuce, sliced
1 large tomato, seeded and diced
1 medium green bell pepper, diced
6 8-inch whole wheat tortillas
8 oz thinly sliced deli ham
3/4 cup shredded Swiss cheese
6 slices bacon crispy cooked, drained and crumbled
Combined first three ingredients.Put scoop of cream cheese mixture on each tortilla and spread not quite to edge. Put about three slices of ham, 1/4 cup of lettuce and about 1/8 cup of cheese on each tortilla and top evenly withe tomato, pepper and crumbled bacon. Start from one side and roll up.
Thursday, August 16, 2007
Grandma Lee's Temple Cookies
submitted by Michelle Anderson
(My grandparents served a mission in the Washington DC temple visitor's center. Grandma loved these cookies that they served in the temple cafeteria. It is a huge recipe.)
1 1/4 lbs oleo
(1 cup butter & 1 1/2 cups shortening)
3 cups brown sugar
3 cups white sugar
4 large eggs
4 1/2 cups flour
2 Tbs soda
1 Tbs salt
1 1/4 Tbs cinnamon
1 1/2 tsp ginger
2 quarts quick oatmeal
2 Tbs milk
1 Tbs molasses
Cream shortening and sugars. Add eggs. Mix dry ingredients. Add to sugar mixture. Stir in milk and molasses. (It will be a stiff dough and you may need to use your hands to stir it all together). Roll into small balls and bake on a greased cookie sheet. Bake at 375 for 8-10 minutes. Let cool slightly on cookie sheet.
(My grandparents served a mission in the Washington DC temple visitor's center. Grandma loved these cookies that they served in the temple cafeteria. It is a huge recipe.)
1 1/4 lbs oleo
(1 cup butter & 1 1/2 cups shortening)
3 cups brown sugar
3 cups white sugar
4 large eggs
4 1/2 cups flour
2 Tbs soda
1 Tbs salt
1 1/4 Tbs cinnamon
1 1/2 tsp ginger
2 quarts quick oatmeal
2 Tbs milk
1 Tbs molasses
Cream shortening and sugars. Add eggs. Mix dry ingredients. Add to sugar mixture. Stir in milk and molasses. (It will be a stiff dough and you may need to use your hands to stir it all together). Roll into small balls and bake on a greased cookie sheet. Bake at 375 for 8-10 minutes. Let cool slightly on cookie sheet.
Molasses Cookies
submitted by Erica Jones (recipe of her great-grandmother, Mary "Cleo" Short)
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
Cream margarine and sugar, add remaining ingredients in order blending well. Bake at 350-375 for 12 minutes.
May be doubled or tripled.
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
Cream margarine and sugar, add remaining ingredients in order blending well. Bake at 350-375 for 12 minutes.
May be doubled or tripled.
Grandma Wheeler's Mustard Pickles
submitted by Kelley Dalley
3 qt. cucumbers chunks
2 lbs pearl onions
1 head cauliflower
6 cups sugar
1 cup flour
2 red peppers
1 Tbs celery seed
2 Tbs turmeric
4 Tbs dry mustard
2 qt. vinegar
Sprinkle cut vegetables with 1/2 cup salt and let sit for 4 hours. Drain. Boil syrup and add thickening. Let thicken. (Could add more vegetables). Fill sterilized jars and seal with boiling rings and lids. Process in boiling water bath for 5 minutes. Makes about 8 pt.
3 qt. cucumbers chunks
2 lbs pearl onions
1 head cauliflower
6 cups sugar
1 cup flour
2 red peppers
1 Tbs celery seed
2 Tbs turmeric
4 Tbs dry mustard
2 qt. vinegar
Sprinkle cut vegetables with 1/2 cup salt and let sit for 4 hours. Drain. Boil syrup and add thickening. Let thicken. (Could add more vegetables). Fill sterilized jars and seal with boiling rings and lids. Process in boiling water bath for 5 minutes. Makes about 8 pt.
Chocolate Chip Cake - Grandma Emily's
submitted by Lisa Esplin
1/2 cup shortening
1 1/4 cups sugar
3 eggs, separated
1 tsp vanilla
2 1/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
3 squares unsweetened chocolate, grated
Cream sugar and shortening. Add egg yolks and vanilla. Add dry ingredients alternately with milk. Mix in chocolate. Add stiffly beaten egg whites. Bake at 375 degrees for 30 minutes. Frost with chocolate frosting.
1/2 cup shortening
1 1/4 cups sugar
3 eggs, separated
1 tsp vanilla
2 1/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
3 squares unsweetened chocolate, grated
Cream sugar and shortening. Add egg yolks and vanilla. Add dry ingredients alternately with milk. Mix in chocolate. Add stiffly beaten egg whites. Bake at 375 degrees for 30 minutes. Frost with chocolate frosting.
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